Turkey Stuff­ing

Backpacker - - TRAIL CHEF -

Cut prep and cleanup time by turn­ing the feast’s cen­ter­piece in­side out. Serves 4.

1 lb. 3 sticks 1


5 Tbsp. 1

1⁄3 cup

turkey breast, cooked cel­ery, diced medium car­rot, coarsely chopped medium onion, coarsely chopped but­ter 6- oz. pack­age sea­soned stuff­ing mix dried cran­ber­ries

AT HOME ­ Cut turkey into ½-inch cubes or shred with a fork. Put in a zip-top bag and freeze.

Be­fore your trip, put frozen turkey bag in the mid­dle of your pack to keep it cool (cook on day one). Pack but­ter in a leakproof con­tainer. Store dried cran­ber­ries in one zip-top bag and whole car­rot and cel­ery in an­other. Pack whole onion. Pack stuff­ing in its orig­i­nal pack­age.

IN CAMP ­If turkey is still frozen, let thaw. Mean­while, chop veg­eta­bles. Heat 1 Tbsp. but­ter in a non­stick skil­let over medium heat, add veg­gies, and sautŽ for 8 min­utes or un­til onion is translu­cent. Add turkey. Cook for 2 more min­utes, or un­til turkey is warmed through and onion be­gins to brown.

Heat 1 ½ cups wa­ter and 3 Tbsp. but­ter in a pan un­til wa­ter boils and but­ter melts com­pletely. Re­duce heat to low and stir in stuff­ing mix, veg­eta­bles, and turkey. Re­move from heat, add cran­ber­ries, and serve. TIP ­Out for a few days? In­stead of turkey, sub in dried, cured turkey sausage.

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